Spiked Lemon Cappuccino
- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 8
Ingredients
- 3
- lemons
- 1 cup
- sugar
- 250 mL
- ½ cup
- limoncello
- 125 mL
- 2 cups
- freshly brewed espresso
- 500 mL
- 4 cups
- milk
- 1 L
- ¼ tsp
- ground cinnamon
- 1 mL
Directions
Step 1
Using a vegetable peeler, carefully peel zest from lemons, avoiding the white pith (the pith is bitter). Combine lemon zest, sugar and 1 cup (250 mL) water in small saucepan; bring to a boil and cook about 5 min., until sugar dissolves and mixture is syrupy. Cool lemon syrup completely. Use immediately or cover and store (keeping lemon zest in mixture) in refrigerator up to 2 weeks.
Step 2
To make drinks, add 1 tbsp (15 mL) each lemon syrup and limoncello into each of 8 cappuccino cups. Finely chop 1 tsp (5 mL) lemon zest (from syrup); reserve for garnish.
Step 3
Heat milk in saucepan set over medium heat about 5 min., until steaming. Use a milk frother or whisk to whip until frothy. Divide espresso among the 8 cups; top with frothed milk. Garnish with chopped lemon zest and pinch of cinnamon.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 recipe):
- Calories:
- 200
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Carbs:
- 38 g
- Sugar:
- 36 g
- Cholesterol:
- 10 mg
- Protein:
- 4 g
- Sodium:
- 60 mg